Seafood Gumbo

1/2 package Ocean Jewel Seafood Mix
1 package Central Market "Cajun Style" Seafood Gumbo Base
1 can Trappey's Okra and Tomato
1/2 package Jean's Market Crawfish Tails (cooked)
6 oz Tilapia filet (raw) cut into 1/2 pieces
3 oz Chicken Breast (cooked), diced int 1/2 pieces
4 oz Channel Catfish (raw) cut into 1/2 pieces
10 medium Shrimp, raw
1/2 cup, chopped Onions
1 stalk, large (11"-12" long) Celery, diced
3 cloves Garlic, minced
1 tablespoon Parkay, Light Original Spread Margarine
1 cube Wyler's Chicken & Herb Bouillion

I did not use the calamari or squid from Seafood Mix in gumbo. I saved those to cook at a later meal.

Melt butter in a large pot. Add garlic, and saute for 30 seconds, then add celery and onion. Saute vegetables gently until sweated and translucent. Add bouillion and one cup of water and allow to simmer gently for 5 minutes. Add gumbo base to pot and bring to a boil. Allow stock to boil for about 10 minutes, then add tilapia and catfish. Allow to boil for approximately 15 minutes. Add seafood mix, and return to a boil. Allow stock to simmer for about 10 minutes. Next, add chicken, crawfish tails, and can of okra; return to simmer. Allow to cook for 10 minutes. Finally add shrimp and cook until shrimp are pink, approximately 3-5 minutes. If gumbo is too thin, turn heat up and boil for 10-15 minutes until it has consistency that you prefer. Serve over white rice.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BBDELTA.